Mediterranean Pasta Skillet

Lori Hartnett Leave a Comment

This family favorite is easy to adapt, depending on what’s in the fridge. No broccoli? No worries; substitute cauliflower. Or swap sliced zucchini, carrots, and/or onion. Trust me, you’ll be making this before long without needing a recipe.

Print Recipe
Mediterranean Pasta Skillet
Vegetarian, Vegan, Dairy Free, Soy Free, Nut Free
  1. COOK pasta according to package directions; drain.
  2. MEANWHILE, place large skillet over medium-high heat. Add oil, broccoli, mushrooms, red pepper, sun-dried tomatoes with oil and olives; saute 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally. Add beans and seasoning; continue cooking about 5 minutes or until thoroughly heated. Add spinach; cook and stir 2 to 3 minutes or until spinach begins to wilt.
  3. ADD pasta; stir to combine and heat thoroughly.
Fresh Tips

Stir in 4 oz. crumbled feta or shredded mozzarella cheese with the spinach.
For meat-lovers, add shredded rotisserie chicken.
Sprinkle with fresh chopped oregano or basil.

My favorite julienne-sliced sun-dried tomatoes are from Trader Joe's; they have a beautiful, bright red color where many other brands can be quite dark. Also, I frequently purchase Trader Joe's rice pasta to make this dish gluten free. You can find that right in their pasta aisle.

Share this Recipe: